Variety native to Spain, imported by settlers to Morocco and Algeria where it was widely cultivated.

Large fruit from 300 to 900 grams, round beefsteak type slightly flattened at the poles and ribbed at the shoulders.

Smooth and shiny bright red epidermis.

Thick beef with a soft texture, low in seeds.

Suave and very sweet flavor. It is perfect for tartars or carpaccios, it has often been used by great chefs.

Sturdy plant with large stem, regular foliage, indeterminate growth.

Good production, especially in the second half of the season. Tolerates heat well.